Cook pasta according to package instructions in well-salted water. Reserve ½ cup cooked pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat a Dutch oven or medium stock pot over medium-high heat. Drizzle with olive oil. Once hot, add the chopped onion, bell pepper, and ¼ teaspoon salt. Sauté until the onions are softened and golden, about 6-8 minutes.
Add in minced garlic and sauté a minute more, or until aromatic.
Add the chili powder, cumin, and oregano. Cook for about 30 seconds, stirring consistently.
Stir in the tomatoes and chiles with juices, drained kidney beans, and cilantro. Continue cooking over medium high heat until warmed through, about 1-2 minutes.
Reduce heat to low. Add the sour cream and reserved pasta water, whisking until a sauce forms.
Stir in the cooked pasta and shredded cheese. Heat until the cheese is melted and everything is warmed through, about 1-2 minutes.
Taste for salt. Serve topped with fresh chopped green onions and additional cilantro if desired. Enjoy!
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Notes
Beans: The beans can be doubled for extra protein. Red beans, kidney beans, and black beans all work here.
A packet of taco seasoning can be used in place of the chili powder, cumin, and oregano.
Storage: Keep refrigerated in a closed container for 3-4 days. Reheat in the microwave for 1-2 minutes until heated through.